Wash and dry the beetroot and wrap in foil. Place on a baking tray, and roast in a 180°C oven for 45 minutes. Wearing gloves peel and discard skin from beetroot cut into 2cm pieces. Combine spinach, onion, feta, walnuts and beetroot in a bowl and toss to combine. Place lemon juice, oil, sugar replacement and mustard in a screw-top jar and shake to combine. Pour over beetroot salad and serve.

Heat oil and low fat spread in a large non-stick pan, add chicken and cook until golden. Transfer to a baking tray and roast for 10 minutes in a 180°C oven. Return the pan to heat, add onions and fry for one minute. Add bacon and fry for two minutes until onion is golden and bacon is crisp. Add flour and cook, stirring for a minute. Add stock and juice and cook, stirring, until thickened. Season; add peas and parsley and heat. Return chicken to pan to coat in sauce.

Cut the fresh cauliflower into florets and place in a large mixing bowl. Drizzle the olive oil over the florets and sprinkle over the spices, and toss to coat. Place on a baking tray that has been coated with non-stick spray and roast in a 200°C oven for about 15 minutes. Serve

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Try this: cheese lovers can add a light sprinkle of parmesan cheese to the cauliflower just as it comes out the oven – it’s like cauliflower and cheese sauce without all of the hard work.

Heat the oil in a medium pot and gently fry the chopped onion and pepper until soft. Add the curry paste and fry for a further two minutes. Pour the stock, coconut milk and milk over the fried onion and bring to a gentle simmer. Add the drained beans and simmer for five minutes before adding the spinach. Simmer until spinach has wilted and serve.

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Veg Lovers: This recipe works well with almost any veg! Try baby marrow and cauliflower.

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Korma: A dish originating in South Asia which can be made with yogurt, cream, nut and seed pastes or coconut milk; it is usually considered a type of curry.

Place the chickpeas on a baking sheet lined with baking paper or a silicone baking mat. Bake at 220°C for 30 minutes. Transfer chickpeas to a bowl and mix thoroughly with the rest of the ingredients. Enjoy hot, or bring to room temperature and store in an air-tight container.

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Make it a Best Choice:
Replace the brown sugar with granulated sugar replacement.